Our friends over at Pint Sized Baker have some great tips for you, in case you don’t happen to have buttermilk in the fridge!
1 – Buttermilk is “soured” milk and the quick way to turn your milk is with lemon juice.Add 1 Tablespoon of lemon juice for every cup of milk. So in this recipe, add 1/2 C milk and 1-1/2 teaspoons of lemon juice. You may taste some lemon in this cake and that’s not a bad thing.
2 – Add a Cream of Tartar as your acid. You’ll skip the lemon flavor but the cream of tartar will still give a slight tang to the cake. Mix 1 1/2 teaspoons of cream of tartar to your DRY ingredients for every cup of milk. In this recipe, add 3/4 teaspoon to the flour mixture, then add in your milk as directed.
- 6 Tbsp butter
- 1 C sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 C flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 C whole buttermilk
- 2 C strawberries, fresh, washed, hulled, and cut in half
- 1 Tbsp Turbinado sugar
- 1/4 C almond slices, walnuts or pecans
- Powdered sugar to dust
Preheat oven to 325F and spray a cast iron skillet with nonstick baking spray with flour.
Beat the butter and sugar until fluffy. Add egg and beat for 1 minute to incorporate. Add extracts.
Sift together the flour, baking powder and salt then add ⅓ to the batter followed by half the buttermilk. Mix on low, then add another ⅓ of the flour and remaining buttermilk. Mix on low and scrape the sides as necessary. Add the remaining flour and mix until just combined. Do not overbeat.
Spread the batter into the skillet and place the strawberries sliced cut side down into the batter. Sprinkle on the coarse sugar and nuts.
Bake for 45 – 55 minutes and test with a toothpick for doneness.
Let cool completely before serving. Dust with powdered sugar.
Quick Tip: Instead of strawberries you can try sliced peach!
Thanks to Pint Sized Baker for this deliciously sweet dessert!